Author Notes
From southern Italy where the lemons are king —Chuck48
Ingredients
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1 pound
Fresh Pasta (Spaghetti)
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1/3 cup
Fresh breadcrumbs
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3
Garlic cloves - minced
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zest from 1 lemon
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juice from 1 lemon
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1/3 cup
of freshly grated Parmigiana-Regiano
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1 pinch
crushed red pepper
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1 handful
chopped Parsley
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Extra Virgin olive oil
Directions
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Bring a large pot of water to a boil. When boiling, add enough salt to make it salty.
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In a large skillet over medium heat, add a tablespoon or so of olive oil. When warm, add the breadcrumbs and toast til golden brown. Season with salt and pepper and transfer to a small bowl.
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In the same pan over low heat, cover the bottom of the pan with oil. Add the garlic and cook for a minute or two. then remove from the heat
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Add the lemon zest, lemon juice and cheese
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Drop the pasta into the water and cook for a few minutes until al dente.
Drain, reserving some of the pasta water and add to the skillet with the sauce.
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Toss with the sauce adding the bread crumbs, parseley and crushed red pepper flakes. Add pasta water, if needed to get a nice silky sauce.
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